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5.0 from 9 votes

Marinated Greek Chicken Tostadas

Crafted with ease and taste in mind, this recipe is a great choice.

Total Time
45 mins
Servings: 4
Course: Main Course
Cuisine: Greek

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into chunks
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 1/2 tablespoons fresh dill
  • 2 garlic cloves, minced
  • the juice of 1 lemon
  • 1 batch of whipped feta
  • 4 small corn or flour tortillas
  • 1 tablespoon of olive oil
  • 1 pint grape tomatoes, halved
  • 1/2 sweet onion, diced
  • 1/2 cup chopped, marinated artichokes
  • 1/3 cup Kalamata olives, pitted and chopped
  • 1 teaspoon freshly chopped dill,
  • crumbled feta for serving
  • Lemon wedges

Instructions

    Cup of Yum
  1. A few hours (or even the night) before, add chicken to a baking dish or ziplock bag. Sprinkle with salt and pepper. Whisk together olive oil, lemon juice, vinegar, garlic and dill. Pour over chicken, stick in the fridge and let marinate.
  2. Cook chicken however you’d like – I simply add mine (discarding the marinade) to a skillet oven medium heat and cook until golden, about 10 minutes. In a large bowl, combine tomatoes, onions, artichokes, olives and dill. Add a drop of olive oil or lemon juice and toss to coat. Season if desired.
  3. When getting ready to serve, heat another skillet over medium heat. Add olive oil about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.
  4. To assemble tostadas, spread a bit of whipped feta on each crisp tortilla. Add chicken on top then cover with the tomato and artichoke mixture. Top with some extra feta. Hummus makes a nice addition too.